Traveling is an integral and unavoidable part of our lives. Be it a vacation with your partner to some distant island or a tedious meeting for business purposes. Each year, a huge number of people travel and stay in hotels all over the world. Among all the experiences they have, some of them are positive and enjoyable, while others may leave guests feeling disheartened and let down. Travelers of today don't just pay for a nice room, they pay to have experiences that leave lasting memories.
For many travelers, hotels are like their bread and butter. They’ve probably stayed in some great ones and some terrible ones - and they’ll have their fair share of weird and wacky stories about the experiences they’ve had there.
With travelers hotel expectations rising each year it’s probably time for you to sit down and ensure your hotel is staying up to date on what your guests expect from your hotel the next time they enter your lobby?
A food trend is defined as a widespread change in food preference and although the impact they have and the time scale it lasts varies, they mustn’t be confused with a ‘fad’ which is a short-term or localized change that doesn’t make a significant impact after the initial period of interest has subsided.
Knowing what trends are coming in will help you determine where you want to take your restaurant in the upcoming year, and what changes you need to make to continue pleasing your customers.
Festive Season. These two words signal colder weather (in most areas), delicious comfort food, creative drinks, memorable parties, laughter with friends & family, and of course - gift giving.
These are also two words that nearly everyone seems to look forward to throughout the year, including that of restaurant owners. The reason is quite simple; consumers are often in a generous mood which equals longer stays and more spending dollars.
If it’s one thing I’ve noticed about the people who are dominating the hospitality industry these days, it’s their innovative thinking. It’s one thing to stay with the times, but I’ve noticed that most of the top hospitality leaders are looking towards the future. How do they do that? Well, they have their ear to the ground. They are always learning from other great leaders and testing out ideas.